Pita Chips with Hummus
Cheaper and better than a bag, and done before the hummus is out of the fridge. Watch them closely: in a hot oven they go from golden to dark quickly.
Ingredients
- 4 Cham Bakery white pocket pitas
- 3 tablespoons light olive oil
- 1/2 teaspoon salt
- Paprika or Zaatar to sprinkle, if you like
- 1 1/2 cups hummus, to serve
Method
- Heat the oven to 375°F.
- Cut each pita into 8 triangles. For thinner, crisper chips, pull each triangle apart into two layers.
- Toss the triangles with the olive oil and salt and spread them out in one layer on a baking sheet.
- Bake for about 4 minutes, until crisp and golden. Give them another minute or two if they still bend.
- Sprinkle with paprika or zaatar, let them cool for a minute, and serve them with the hummus.
A tip from our kitchen: Cooled chips keep crisp for a few days in an airtight tin.
The bread for this
White Pocket Pita
The classic. Soft, with a pocket that opens for stuffing.
